Butter; then put in the Yolks of twelve hard Eggs, and a farced Meat made
in the following manner. Take some Lean of Veal, shred it very small, then
take some Eggs butter'd, and a little Pepper and Salt, with other Spice
beaten, and some sweet Herbs in powder. Mix this with the Yolk or two of
raw Eggs beaten, and make it into a Paste. Then roll it into Balls, and lay
a good number of them into the Pye, amongst the Meat; and, if you will, put
in half a Pound of Currans well pick'd, and only rubb'd in a Cloth, without
washing. Then close your Pye, and just before it goes to the Oven, pour in
a Gill of White Wine, and half a Pint of Water; bake it and serve it hot,
and you may add, if you will, the following Liquor, _viz._

Take half a Pint of White Wine, and as much Water, with the Juice of a
Lemon. Boil these together a Minute or two, then take the Yolks of four
Eggs, and beat them well, a quarter of a Pound of Butter, and as much Sugar
as you like to make it palatable. Then mix them well together, taking care
that it does not curdle, and pour it into your Pye just before you serve
it.

_Note_, One may put into this Pye, Cock's-Combs blanched, and some Citron
or Lemon-Peel candy'd, if you design it for a sweet Pye; but it is very
good, whether we make it a sweet Pye or not.



To bake a _Calf's-Head._ From the same.

Take a Calfs-Head, wash it clean, and divide it; then beat the Yolks of
four or five Eggs, and beat them well, and with a Feather, trace that
Liquor over the out-side of the Head, and strew over it some raspings of
Bread sifted, some Flour, some Pepper and Salt, some Mace and Nutmeg